Ingredients
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3 lb [1.4 kg] fresh Apricots
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2 cups [480 ml] Water
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1⁄4 cup [85 g] Honey
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2 Tbsp orange blossom Water
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2 Tbsp fresh Lemon Juice
Directions
It makes so much sense to play up the nectar-sweet feature of ripe stone fruit, especially with a fruit such as apricot that has plenty of contrasting tanginess. Here, tart apricots are tossed with a honey syrup scented with orange blossom water, also called orange flower water. It’s great to have a jar of these waiting in your refrigerator for impromptu desserts. The fragrant treat is absolutely delicious served atop yogurt, ice cream, or a slice of ripe triple-cream cheese.
Steps
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1
Done
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Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil. |
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2
Done
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Lay out the apricot halves on the prepared trays. Dry at 135°F [57°C] for 12 to 24 hours, until |
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3
Done
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In a medium nonreactive saucepan over medium-high heat, bring the water and honey |
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4
Done
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Store in an airtight container in the refrigerator for up to 1 month. |
